Have you a Good Recipe for Potato Skins Please?!
With a Nice Topping!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
GRILLED POTATOES
6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced
Combine ingredients in a medium bowl (except potatoes and sea salt)!. A blender may be used!.
Meanwhile, light the grill on high setting!. Spray or wipe grates with oil to prevent sticking!.
Scrub potatoes, remove eyes, leaving skin on!. Slice potatoes 3/8 of an inch thick (coin shaped disks)!.
Dip sliced potatoes into oil and turn to coat well!. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks!. Drizzle small amounts of the oil mixture on top as they cook!. Turn potatoes over and repeat on the other side!.
Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges!.
Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes!. Sprinkle with parsley and sea salt, to taste!. Serve!.
Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat!.
--------------------------------------!.!.!.
Submitted by: CM
Potato Skins Recipe
Filed under Appetizer, Wheat-free
Print Options
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There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions!. The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven!. Oh for the days of youth when one could eat potato skins with wild abandon! I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse!. Sigh!.
These potato skins easy to make!. Some approaches call for deep frying, but I don't think it is really necessary!. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings!.
Potato Skins Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Method
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave!. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed!. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato!. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product!.
2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp!. Drain on paper towels!. Let cool!. Crumble!.
3 Remove the potatoes from the oven and let cool enough to handle!. Cut in half horizontally!. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin!.
Increase the heat of the oven to 450°F!. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in!. Sprinkle with salt!. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat)!. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes!. Remove from oven and let cool enough to handle!.
4 Arrange the potato skins skin-side down on the roasting pan or rack!. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon!. Return to the oven!. Broil for an additional 2 minutes, or until the cheese is bubbly!. Remove from oven!. Use tongs to place skins on a serving plate!. Add a dollop of sour cream to each skin, sprinkle with green onions!.
Serve immediately!. Serves 4 to 6!.
Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them!. The green indicates the presence of a toxin that develops when potatoes are exposed to sunlight!.
--------------------------------------!.!.!.
Potato skins remain a favorite retro treat!. These stuffed skins are both crispy and gooey, filled with cheese and bacon!.
Ingredients:
4 large baking potatoes (about 1 pound each), such as Russets, scrubbed
8 tablespoons (1 stick) unsalted butter, melted, then cooled
8 strips bacon, fried and drained
4 scallions, green part only, finely chopped (about 4 tablespoons)
1 cup grated Cheddar (about 4 ounces)
Instructions:
Position the rack in the center of the oven and preheat the oven to 400°F!. Place the potatoes in the center of the rack and bake until soft, for about 1 hour 15 minutes!. Remove to a cooling rack until they can be handled easily!. Cut in half, then scoop out the flesh, leaving a 1/4-inch-thick shell!. Reserve the potato filling for another use, such as Gnocchi (page 95); cover and refrigerate for up to 2 days!.
Position the rack 4 inches from the broiler, then preheat the broiler!. Place the potatoes, skin side up, on a baking sheet, then brush each with 1 teaspoon melted butter!. Broil for 1 minute, then turn the skins over!. Brush the insides of each with 2 teaspoons melted butter!. Broil until brown and crisp, about 3 minutes!. Keep the broiler going while you fill the skins!.
Crumble 2 strips bacon into each skin, then sprinkle about 1 tablespoon scallions in each!. Top each with 1/4 cup shredded cheese!.
Makes 4 servings
--------------------------------------!.!.!.
garlic roasted potato skins
Gourmet | January 2003
recipe photo reviews (81) my notes Active time: 30 min Start to finish: 1 3/4 hr
Servings: Makes 8 servings!.
subscribe to Gourmet
Ingredients3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: onion and spinach dip
PreparationPreheat oven to 350°F!.
Prick each potato once or twice with a fork!. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil!. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour!. Remove potatoes from oven and cool on a metal rack 15 minutes!. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack!.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges)!. Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins!.
Increase oven temperature to 425°F!.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork!.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes!.
Cooks' note:
? Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil!. Bring to room temperature before baking!.
--------------------------------------!.!.!.
Potato Skins Recipe
From Linda Larsen,
Your Guide to Busy Cooks!.
FREE Newsletter!. Sign Up Now!
Recipe Feedback:
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Be the first to write a review
These wonderful appetizers were all the rage in restaurants during the 1980s!. Save the potato skins from your Thanksgiving mashed potatoes for this excellent recipe!.
INGREDIENTS:
8 potato skin halves
2 Tbsp!. butter, melted
1 cup shredded Cojack cheese
1 tomato, seeded and chopped
1/2 cup sliced green onions
Sour cream
PREPARATION:
Place potato shells, skin side up, on broiler pan and brush with melted butter!.
Broil 5" from heat for 4 to 5 minutes until crisp and golden!. Turn potatoes over and sprinkle cheese, tomato and green onions into the potato hollow!.
Return to oven and continue broiling about 1-2 minutes until cheese is melted and potatoes are hot!. Serve hot with sour cream!. 8 potato skinsWww@FoodAQ@Com
6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced
Combine ingredients in a medium bowl (except potatoes and sea salt)!. A blender may be used!.
Meanwhile, light the grill on high setting!. Spray or wipe grates with oil to prevent sticking!.
Scrub potatoes, remove eyes, leaving skin on!. Slice potatoes 3/8 of an inch thick (coin shaped disks)!.
Dip sliced potatoes into oil and turn to coat well!. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks!. Drizzle small amounts of the oil mixture on top as they cook!. Turn potatoes over and repeat on the other side!.
Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges!.
Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes!. Sprinkle with parsley and sea salt, to taste!. Serve!.
Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat!.
--------------------------------------!.!.!.
Submitted by: CM
Potato Skins Recipe
Filed under Appetizer, Wheat-free
Print Options
Print (no photos)
Print (with photos)
There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions!. The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven!. Oh for the days of youth when one could eat potato skins with wild abandon! I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse!. Sigh!.
These potato skins easy to make!. Some approaches call for deep frying, but I don't think it is really necessary!. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings!.
Potato Skins Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Method
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave!. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed!. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato!. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product!.
2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp!. Drain on paper towels!. Let cool!. Crumble!.
3 Remove the potatoes from the oven and let cool enough to handle!. Cut in half horizontally!. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin!.
Increase the heat of the oven to 450°F!. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in!. Sprinkle with salt!. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat)!. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes!. Remove from oven and let cool enough to handle!.
4 Arrange the potato skins skin-side down on the roasting pan or rack!. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon!. Return to the oven!. Broil for an additional 2 minutes, or until the cheese is bubbly!. Remove from oven!. Use tongs to place skins on a serving plate!. Add a dollop of sour cream to each skin, sprinkle with green onions!.
Serve immediately!. Serves 4 to 6!.
Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them!. The green indicates the presence of a toxin that develops when potatoes are exposed to sunlight!.
--------------------------------------!.!.!.
Potato skins remain a favorite retro treat!. These stuffed skins are both crispy and gooey, filled with cheese and bacon!.
Ingredients:
4 large baking potatoes (about 1 pound each), such as Russets, scrubbed
8 tablespoons (1 stick) unsalted butter, melted, then cooled
8 strips bacon, fried and drained
4 scallions, green part only, finely chopped (about 4 tablespoons)
1 cup grated Cheddar (about 4 ounces)
Instructions:
Position the rack in the center of the oven and preheat the oven to 400°F!. Place the potatoes in the center of the rack and bake until soft, for about 1 hour 15 minutes!. Remove to a cooling rack until they can be handled easily!. Cut in half, then scoop out the flesh, leaving a 1/4-inch-thick shell!. Reserve the potato filling for another use, such as Gnocchi (page 95); cover and refrigerate for up to 2 days!.
Position the rack 4 inches from the broiler, then preheat the broiler!. Place the potatoes, skin side up, on a baking sheet, then brush each with 1 teaspoon melted butter!. Broil for 1 minute, then turn the skins over!. Brush the insides of each with 2 teaspoons melted butter!. Broil until brown and crisp, about 3 minutes!. Keep the broiler going while you fill the skins!.
Crumble 2 strips bacon into each skin, then sprinkle about 1 tablespoon scallions in each!. Top each with 1/4 cup shredded cheese!.
Makes 4 servings
--------------------------------------!.!.!.
garlic roasted potato skins
Gourmet | January 2003
recipe photo reviews (81) my notes Active time: 30 min Start to finish: 1 3/4 hr
Servings: Makes 8 servings!.
subscribe to Gourmet
Ingredients3 lb russet (baking) potatoes (6 to 8 medium; preferably organic)
1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: onion and spinach dip
PreparationPreheat oven to 350°F!.
Prick each potato once or twice with a fork!. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil!. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour!. Remove potatoes from oven and cool on a metal rack 15 minutes!. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack!.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges)!. Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins!.
Increase oven temperature to 425°F!.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork!.
Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes!.
Cooks' note:
? Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil!. Bring to room temperature before baking!.
--------------------------------------!.!.!.
Potato Skins Recipe
From Linda Larsen,
Your Guide to Busy Cooks!.
FREE Newsletter!. Sign Up Now!
Recipe Feedback:
User Rating
Be the first to write a review
These wonderful appetizers were all the rage in restaurants during the 1980s!. Save the potato skins from your Thanksgiving mashed potatoes for this excellent recipe!.
INGREDIENTS:
8 potato skin halves
2 Tbsp!. butter, melted
1 cup shredded Cojack cheese
1 tomato, seeded and chopped
1/2 cup sliced green onions
Sour cream
PREPARATION:
Place potato shells, skin side up, on broiler pan and brush with melted butter!.
Broil 5" from heat for 4 to 5 minutes until crisp and golden!. Turn potatoes over and sprinkle cheese, tomato and green onions into the potato hollow!.
Return to oven and continue broiling about 1-2 minutes until cheese is melted and potatoes are hot!. Serve hot with sour cream!. 8 potato skinsWww@FoodAQ@Com
Here is a yummy one !.!.!.!.!.!. = )
Baked Potato Skins
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in!. shell (save pulp for another use)!. Place potatoes skins on a greased baking sheet!. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins!. Bake at 475 degrees F for 7 minutes; turn!. Bake until crisp, about 7 minutes more!. Sprinkle bacon and cheddar cheese inside skins!. Bake 2 minutes longer or until the cheese is melted!. Top with sour cream and onions!. Serve immediately!.Www@FoodAQ@Com
Baked Potato Skins
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in!. shell (save pulp for another use)!. Place potatoes skins on a greased baking sheet!. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins!. Bake at 475 degrees F for 7 minutes; turn!. Bake until crisp, about 7 minutes more!. Sprinkle bacon and cheddar cheese inside skins!. Bake 2 minutes longer or until the cheese is melted!. Top with sour cream and onions!. Serve immediately!.Www@FoodAQ@Com
Potato Skins Recipe
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 6 small to medium sized russet baking potatoes (total 3 pounds)
* Olive oil
* Canola oil or grapeseed oil
* Kosher salt
* Freshly ground pepper
* 6 strips of bacon
* 4 ounces grated cheddar cheese
* 1/2 cup sour cream
* 2 green onions, thinly sliced, including the greens of the onions
Method
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave!. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed!. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato!. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product!.
2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp!. Drain on paper towels!. Let cool!. Crumble!.
potato-skins-1!.jpg potato-skins-2!.jpg
3 Remove the potatoes from the oven and let cool enough to handle!. Cut in half horizontally!. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin!.
Increase the heat of the oven to 450°F!. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in!. Sprinkle with salt!. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat)!. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes!. Remove from oven and let cool enough to handle!.
potato-skins-3!.jpg potato-skins-4!.jpg
4 Arrange the potato skins skin-side down on the roasting pan or rack!. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon!. Return to the oven!. Broil for an additional 2 minutes, or until the cheese is bubbly!. Remove from oven!. Use tongs to place skins on a serving plate!. Add a dollop of sour cream to each skin, sprinkle with green onions!.
Serve immediately!. Serves 4 to 6!.Www@FoodAQ@Com
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 6 small to medium sized russet baking potatoes (total 3 pounds)
* Olive oil
* Canola oil or grapeseed oil
* Kosher salt
* Freshly ground pepper
* 6 strips of bacon
* 4 ounces grated cheddar cheese
* 1/2 cup sour cream
* 2 green onions, thinly sliced, including the greens of the onions
Method
1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave!. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed!. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato!. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product!.
2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp!. Drain on paper towels!. Let cool!. Crumble!.
potato-skins-1!.jpg potato-skins-2!.jpg
3 Remove the potatoes from the oven and let cool enough to handle!. Cut in half horizontally!. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin!.
Increase the heat of the oven to 450°F!. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in!. Sprinkle with salt!. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat)!. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes!. Remove from oven and let cool enough to handle!.
potato-skins-3!.jpg potato-skins-4!.jpg
4 Arrange the potato skins skin-side down on the roasting pan or rack!. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon!. Return to the oven!. Broil for an additional 2 minutes, or until the cheese is bubbly!. Remove from oven!. Use tongs to place skins on a serving plate!. Add a dollop of sour cream to each skin, sprinkle with green onions!.
Serve immediately!. Serves 4 to 6!.Www@FoodAQ@Com
I bake the potatos until done, cut them in half and scoop out most of the inside!. Then I put crumbled up cooked bacon and cheddar cheese in the shells !.!.and bake until the cheese is melted !.!.!.then I serve with sour cream -- YUM OWww@FoodAQ@Com